Chicken Fajitas are quick, delicious and loaded with flavor! This sizzling chicken fajitas recipe is simple to make in minutes for a festive favorite meal! 

Looking for more easy Tex-Mex-inspired dinner ideas? I think you’ll like my Steak Fajitas, Easy Sheet Pan Nachos, and Quick Weeknight Tacos.

Chicken Fajitas with cooked chicken, red and yellow peppers and onions. Wooden spoon in stainless skillet and avocado and sour cream in glass bowls as toppings // addapinch.com

Chicken Fajitas are one of my family’s favorite dishes! This Chicken Fajitas recipe with sizzling chicken, colorful peppers, and onions in a flavorful homemade marinade is a classic dish that is so easy to make at home! Ready in minutes, it’s a perfect busy weeknight supper as well as a fun weekend meal!

While these fajitas come together in a snap, my recipe can be prepped a bit ahead to make it even faster to get supper on the table!

How to Make the Best Chicken Fajitas

To make this classic dish, you’ll need the following:

Ingredients

  • Chicken – I use 2 pounds of skinless, boneless chicken breasts that have been sliced into thin strips. You can also use tenderloins or another cut of boneless chicken. Just make sure it is cut into uniform pieces.
  • Peppers – I like to use one red and one yellow or green medium pepper that has been deseeded and sliced into thin strips.
  • Onion – you’ll need one medium onion sliced into thin strips.

Marinade ingredients

My zesty marinade is full of flavor, which makes this recipe scrumptious!

  • Olive oil
  • Lemon juice
  • Chili powder
  • Ground cumin
  • Cayenne pepper
  • Kosher salt
  • Black pepper
  • Garlic 

Optional: You may use 1 teaspoon Stone House Seasoning instead of the salt, pepper, and garlic.

Sides to Serve with Chicken Fajitas

I often serve my Instant Pot Brown Rice, White Rice, or Cilantro Lime Rice with my fajitas. I also love to serve with my Perfect Queso or my Guacamole and tortilla chips.

Storage Tips

To make ahead. Even though this can be made at home in minutes, I still like to make my chicken fajitas recipe even easier – and quicker. This makes a wonderful meal prep recipe.

  1. Prep Chicken and Vegetables. Slice the chicken and vegetables the night before you plan to serve them. Place the chicken in one container and the vegetables in another.
  2. Make Marinade. Mix the marinade in a jar with a tight-fitting screw-top lid. Shake well to make sure it is well combined. Then, pour 1/3 of the mixture over the chicken, 1/3 over the vegetables, and reserve the last 1/3 of the marinade to use while cooking the fajitas.
  3. Refrigerate. Secure the lid tightly on the jar and refrigerate. The chicken and vegetables for the fajitas can be prepped in the marinade and stored in the refrigerator for an hour to overnight.
  4. Cook. The next night, heat the skillet and saute the vegetables. When done, remove the vegetables and place them on a plate, and set aside. Add chicken to the same skillet and cook. As the chicken is almost cooked through, add the vegetables back to the skillet, and add the remaining marinade to the chicken and vegetables.
  5. Serve. Serve the chicken fajitas with tortillas and toppings like sour cream, avocado slices, lime wedges, and salsa or pico de gallo.

To store leftovers. Chicken Fajitas can be stored in the refrigerator for up to 3 to 4 days after they are cooked. This is the food safety limit of time in the fridge for cooked chicken, so if you are not going to eat the cooked fajitas in a couple of days, you should freeze them according to the Freezer directions to follow. Make sure the chicken fajitas are stored in air tight bags or containers when placing in the fridge.

When ready to serve, reheat on the stove at medium heat until warmed throughout. You can also reheat in the microwave on 80% power in 30-45 second increments, depending on the wattage of your microwave.

To freeze. These make a delicious freezer meal. Cook and cool completely. Portion into airtight, freezer-safe container(s) or bag(s). Freeze up to 3 months.

To serve. Thaw overnight in the refrigerator and reheat in a skillet on the stove at medium heat until warmed throughout. You can also reheat in the microwave on 80% power in 30-45 second increments, depending on the wattage of your microwave.

Skillet with chicken, red peppers, yellow peppers and onions, toped with cilantro sitting beside bowls of sour cream and guacamole // addapinch.com

More Favorite Spicy Recipes

Beef Enchiladas

Chicken Enchiladas

Beef Enchilada Dip

Easy Tacos with Homemade Taco Seasoning

Black Bean Chili

Taco Soup

Here’s my Chicken Fajitas recipe. Make them soon!

Chicken Fajitas Recipe

5 from 7 votes
Chicken Fajitas Recipe – Chicken Fajitas are delicious and loaded with flavor! A favorite quick and easy meal!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients  

  • 2 pounds boneless skinless chicken breasts, sliced into thin strips
  • 1 medium red pepper, deseeded and sliced into thin strips
  • 1 medium bell pepper, deseeded and sliced into thin strips
  • 1 medium onion, peeled and sliced into thin strips
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • pinch cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 6-8 tortillas, warmed

Optional Garnish:

Instructions 

  • Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, salt, pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 over chicken, 1/3 over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  • When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.
  • Serve with tortilla and optional garnishes.

Notes

To store leftovers. Chicken Fajitas can be stored in the refrigerator for up to 3 to 4 days after they are cooked. This is the food safety limit of time in the fridge for cooked chicken, so if you are not going to eat the cooked fajitas in a couple of days, you should freeze them according to the Freezer directions to follow. Make sure the chicken fajitas are stored in air-tight bags or containers when placed in the fridge.
When ready to serve, reheat on the stove at medium heat until warmed throughout. You can also reheat in the microwave on 80% power in 30-45 second increments, depending on the wattage of your microwave.
To freeze. These make a delicious freezer meal. Cook and cool completely. Portion into airtight, freezer-safe container(s) or bag(s). Freeze up to 3 months.
To serve. Thaw overnight in the refrigerator and reheat in a skillet on the stove at medium heat until warmed throughout. You can also reheat in the microwave on 80% power in 30-45 second increments, depending on the wattage of your microwave.

Nutrition

Calories: 341kcal | Carbohydrates: 19g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 580mg | Potassium: 679mg | Fiber: 1g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 29.8mg | Calcium: 48mg | Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Chicken Fajita Recipe - This Chicken Fajita recipe makes a quick, delicious meal perfect for a busy weeknight supper or a fun weekend meal! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2015.

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




34 Comments

  1. 5 stars
    This was fast & easy, for sure! Very tasty. My hubby and I had this for dinner last night. I wish I had planned a little further ahead to marinate the chicken longer – barely an hour for us. I wound up adding more cumin, garlic, and a good squeeze of fresh lime juice as I was cooking the final step with the chicken & veggies. We had leftover fajitas in quesadilla form for lunch today, and the chicken was even more flavorful than last night. I will definitely do this again and ensure to marinade overnight or prep first thing in the morning to have for dinner. Thank you, Ms. Robyn!! Good Stuff…. as usual : )

  2. I used all the marinade to marinate overnight. I’m going to mix up some more for tomorrow night when I cook it! Not a fajita person, my boyfriend is by I’m excited to try this!

  3. Looks so great!! I’m craving for some right now πŸ˜‚ Admittedly, using guacamole as the sauce for fajita is a big plus!! xD – Natalie

  4. 5 stars
    I just made these last night for dinner and all I can say is WOW.They are fantastic!!. I even made your salsa and now I must fry me some chips to go with it. Thank you so much for your recipe.

  5. 5 stars
    I made this today and wow, SOOO good and flavorful! I added garlic salt, onion powder, and Trader Joe’s umami seasoning to the spices just because I had them on hand. A+ recipe and healthy too!

  6. 5 stars
    The taste profile is fantastic and so healthy and good for you. It looks fantastic with a full array of colors in the dish. I like to add some cilantro for fun. Thanks for the yummy recipe.

  7. I made this recipe and it turned out wonderfully! It was flavorful and delicious and easy! The marinade is that simple magic that good olive oil, lemon juice and fresh minced garlic bring about like alchemy! The spices were perfect! I loved it so much I made it the next night too! Yum! Keeeerper!

  8. I made this today
    I made two batches of marinade one for chicken one for veggies refrigerated overnight
    This was very good we enjoyed it
    Thanks for the recipe

    1. Hi Grace,
      I’ve not had any issue with my veggies turning mushy in the marinade. They have always turned out flavorful and tender crisp in this fajita recipe. If you prefer, you can prep everything ahead and then marinate the vegetables for the shortest amount of time.